Thursday: Open-face Turkey Patty Melt

Adapted from Cooking Light

Chef’s Notes: So, you might look at my picture and say, “Wow that looks great! It’s smothered in cheese!” And I would have to agree with you, the cheesiness definitely was great! And it wasn’t my fault that the deli guy sliced the cheese bigger than my bread. (Thank you, deli guy.)

Plan of Attack:

1. Brown onions

2. Make turkey patties

3. Create melts and broil

Ingredients for 2:

1 tsp olive oil

½ yellow onion, sliced into rings

½ lb ground turkey

½ + ¼ tsp Worcestershire sauce

1 tsp breadcrumbs

Salt and pepper to taste

2 slices swiss cheese

2 slices rye bread

Dijon mustard

Instructions:

1. Preheat broiler
2. Heat olive oil to medium heat. Add sliced onion and brown for 15 minutes, add water to keep onions from burning, but be sure all water has evaporated.
3. In a bowl combine turkey, Worcestershire sauce, breadcrumbs, salt and pepper. Make two patties from the mixture; set aside
4. Heat a nonstick skillet to medium-high heat and coat with cooking spray. Add patties to the pan and cook for 4 minutes, turn and cook for another 4-5 minutes or until completely cooked through
5. Toast the rye bread and top with Dijon mustard. Top with turkey patty and finally with swiss cheese and move to a baking sheet
6. Broil until cheese is melted
7. Top with browned onions
8. Enjoy!

Side Options:

Zucchini Fries